Vietnamese summer roll bowl (Edit recipe)

I'm truly obsessed with this recipe at the moment, especially this tempeh! This sticky ginger temper is truly sensational and has been our go to way to eat tempeh this season. Tempeh often gets overlooked in comparison to tofu and I don't know why. It's a lot meatier in taste and contains over double as much protein per 100g compared to tofu. So if you're looking to up your protein content this summer, try out this beautiful dish, it really does make the perfect summer lunch!

15 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	478
Fat:	28 g
Carbohydrates:	41 g
Protein:	24 g
Cholesterol:	0 g
Sodium:	3207 mg
Fiber:	5 g
Sugars:	11 g
Calculated per serving.

by theyogaplantkitchen

Serves: 2

Ingredients

0.5 whole English Cucumber, chopped into batons
1 whole Carrots, chopped into batons
1 whole Bell Pepper, thinly sliced
2 pieces Rice Noodles
1 bunch Spring Mix Salad Greens Lettuce
4 pieces Spring Onion, finely sliced

sticky ginger tempeh

1.5 Tbsp Extra Virgin Olive Oil
175 grams Tempeh
3 Tbsp Wheat-free Tamari
1 Tbsp Lime Juice
1.5 Tbsp Coconut Sugar
1 tsp Ginger Root, peeled & julienned
1 clove Garlic, minced
1 tsp Maldon Sea Salt Flakes

creamy satay dip

3 Tbsp Peanut Butter
1 whole Lime Juice
1.5 tsp Wheat-free Tamari
2 tsp Sweet Chili Sauce
1.5 Tbsp Water, add more if needed to get the consistency you like
2 pinch Maldon Sea Salt Flakes

to serve

1 bunch Mint Leaves, & basil or coriander. finely chopped
1.5 tsp Black Sesame Seeds, & or white.

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. place the tempeh in a pan, cover with water and 0.5 tsp rock salt. Bring to boil then allow to simmer for 15 mins. drain, allow to cool slightly, then pat dry with a kitchen towel.
2. Heat 1.5 tbsp olive oil in a frying pan. Using your hands crumble the tempeh into the pan. Sauté for a few minutes until it starts to turn golden brown. Add the minced garlic,ginger & a pinch of salt. Fry for 1 minute. Then pour in the rest of the ingredients. Mix together well and allow to cook for 6-7 minutes until the tempeh is started to caramelise and turn a deeper brown colour.
3. cook rice noodles according to package instructions.
4. mix all the ingredients for the satay dip in a small bowl.
5. arrange the bowls, with all the salad ingredients, noodles, tempeh. Sprinkle over some fresh herbs & sesame seeds. Enjoy